Pumpkin, Prune and Chocolate Bars
If you have leftover cooked pumpkin, but are craving something sweet, give these soft, slightly chewy bars a try.
Tomato Pasta Sauce
Make the most of your tomato harvest by turning it into this easy pasta sauce which will keep for months. Either preserve the sauce in jars or freeze it so it will last for months.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 4kg ripe tomatoes
- Handful of basil leaves
- 6 teaspoons minced garlic or 8 cloves of garlic, crushed
- 1 cup extra virgin olive oil
- ½ cup tomato paste
- 2 teaspoons sugar
- 2 teaspoons salt
- Freshly ground black pepper
Method
- Chop the tomatoes roughly.
- Place everything in a large pot and simmer for about an hour until it’s thick. Stir occasionally.
- Blend with a stick blender or pass through a mouli.
- If you are going to freeze the sauce, pour it into airtight containers or plastic bags, then pop into the freezer once cooled.
- If you are going to preserve the sauce in jars, reheat the sauce until it is simmering then pour it into hot sterilised jars.
- Fill the jars to the top and then pour a little boiling water over the top to make sure they are completely full. Put on seal, centre and screw down hard. Leave to stand for 24 hours and then check for a vacuum seal. You can then remove the ring.
- If any jars haven’t sealed, refrigerate and use within a week. Others will keep for months in a cupboard.